Cacio e Pepe Frico

By Ali Slagle

Cacio e Pepe Frico
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
4(546)
Comments
Read comments

A delicate cracker made by baking mounds of grated cheese into weblike crisps, frico could feature a number of cheeses, be it Montasio, cheddar, Asiago or, in this case, the kinds featured in cacio e pepe. Using both Parmesan and pecorino gives a good mix of richness and tang, though you could just use Parmesan. (Pecorino on its own may be too salty once it concentrates in the oven.) Snack on these with wine or spritzes, or crumble them over pasta, salad, soup or anything that likes a grating of cheese.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:20 crackers
  • ¾cup freshly grated Parmesan (about 2 ounces)
  • ¾cup freshly grated pecorino cheese (about 2 ounces)
  • Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)

22 calories; 1 gram fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 74 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat oven to 400 degrees, and line 2 baking sheets with parchment paper. In a medium bowl, gently toss together the cheeses.

  2. Step 2

    Arrange heaping tablespoon-size mounds of the cheese mixture on the baking sheets, spacing them at least ½ inch apart. Using your fingers, gently pat down each mound to flatten. (It’s O.K. if there are holes — the cheese will melt into a web.) Grind pepper over each round.

  3. Step 3

    Bake until golden and crisp, 4 to 6 minutes. Let cool on the baking sheets until crisp, then transfer to a serving plate using an offset spatula.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
546 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

UESlit

I’ve made these for years and they’re a wonderful standby for serving with a glass of wine. They keep well in an airtight container for up to a week. A sprinkle of Herbes de Provence is a nice variation as is some chopped rosemary.

MishaX

I make these in a hot cast iron skillet. Works perfectly and you can tell how brown they are.

G

I add some chopped walnuts to the cheese. Recipe from Carla Hall. Delicious and always a crowd pleaser!

Tyler

Am I doing something wrong? I made 3 batches, cooked on parchment paper in the over for the recommended time, and they all stuck to the parchment paper. I tried using less cheese per piece and more cheese per piece. I also tried oiling down the parchment paper, but every time they stuck to the paper. Any tips?

Tyler

@Tyler ok I came back and tried it again. Yall…I was using wax paper the first time. Do NOT use wax paper!! Double check that you are in fact using parchment paper!!! I see so many comments saying they stuck, and I’m willing to bet they were using wax paper. Otherwise the recipe was a bit salty. I think this could be fixed by maybe using a less salty cheese. I think both cheese were already very salty but who’s to say it would come out the same. Maybe best as a soup topping than a chip you eat alone!

Deb B.

super easy and great taste!

Krista

Delicious!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.